Zuppa Rosso Pollo
  • 4 boneless, skinless chicken breasts
  • 3 cups chicken broth
  • ½ large onion finely sliced
  • 1 jalapeno
  • 2 Tbsps Roglianos Rosso dressing per bowl
  • Provolone Cheese thinly sliced for garnish
  1. In A large stock pot, combine chicken, broth, onion and jalapeno. Bring to a boil, cover and cook until chicken is done. Shred chicken into bite size pieces, serve soup in bowls, garnish with provolone cheese and drizzle with 2 Tbsps Roglianos Rosso dressing. Delicious!



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Crock Pot Tortilla Soup
Cuisine: Italian, Mexican
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
  • 2 cans diced tomatoes (14.5oz)
  • 2 cans black beans (15oz) drained/rinsed
  • 1 can corn (15.25oz) include juice
  • 1 carton chicken broth (32oz)
  • 1 package Hidden Valley Ranch dressing mix
  • 1 block cream cheese (8oz)
  • 1 can chili (I usually use Hormel Turkey Chili)
  • ¼ cup Rogliano's "Rosso" red Italian dressing
  • 2 chicken breasts
  • Onion powder (or dried minced onion)
  • Chili powder, Salt, and pepper to taste
  1. Put it all in the crock pot on high for 3-4 hours. Once cooked, pull out chicken breasts, shred, and add back into crock pot.
  2. Slice up flour Tortillas into strips and put on a cookie sheet. Bake at 400 degrees until crispy. Sprinkle on top of your individual bowl of soup and enjoy!

Pico de Gallo
Skip all the seasonings you would typically add to Pico de Gallo and just use Rogliano's dressing. Quick and easy!
Cuisine: Mexican / Italian
Serves: 4
Prep time: 
Total time: 
  • 2 -3 medium tomatoes, diced
  • 1 cup corn (optional)
  • 1 jalapeno, minced
  • ½ red onion, minced
  • 3 tablespoons cilantro, chopped
  • 3-4 Tbls. Rogliano's Authentic Italian Dressing
  1. In medium bowl, combine tomatoes, corn, jalapeno, red onion, and cilantro.
  2. Pour in Rogliano's dressing.
  3. Stir gently until combined